Try this take on a classic Sicilian side with fish or grilled pork.
Recipe information
Yield
6 Servings
Ingredients
Preparation
Step 1
Toss eggplants with 2 tablespoons salt in a colander set over a bowl; chill 3–10 hours.
Step 2
Gather up eggplants in a kitchen towel; squeeze out excess liquid. Combine eggplants, fennel, and vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20–25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.
Step 3
Meanwhile, toast pine nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate.
Step 4
Heat olive oil in a large skillet over medium. Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6–8 minutes. Stir in paprika and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and eggplant mixture. Toss until heated through and glazed; season with salt. Let cool; serve with bread.
